Food & Home Magazine - Summer 2023

FOOD + HOME

PLUS: BIG SKY LUXURY ARTIST PROFILES

PATIO UPGRADES

SUMMER WINE PICKS

BLACK SHEEP ARRIVES

LOS OLIVOS WINE TASTING AND MORE!

BACKYARD SUMMER RECIPES

Farmer’s Market grilled Romaine salad.

Sandy Stahl & Jake Longstreth

SandyStahl

Are you considering orthopedic surgery?

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“Having performed thousands of surgical procedures I know how challenging recovery from those procedures can be. Prior to considering surgery you should consider the less invasive option of injection of your own stem cells in combination with concentrated platelets. The procedure is safe with excellent outcomes in the majority of patients who regain significant pain relief and function in a short period of time. To determine whether you are a candidate please call my office for a consultation.

Photo and styling by Katherine Knowlton, private chef, caterer and founder of Happy

460 El Cielito Road, Santa Barbara | Styled 1936 Spanish Estate $29,000/mo. (30-day min.)

277 Canon Drive, Santa Barbara | $10,500/mo. furnished (3-month minimum)

2653 Glendessary Lane, Santa Barbara | $10,300/mo. unfurnished (annual lease)

618 Orchard Avenue, Santa Barbara | $9,900/mo. unfurnished (annual lease)

1777 San Leandro Lane, Montecito | Hedgerow’s Farmhouse $18,900/mo. (annual lease)

1086 Channel Drive, Montecito | Oceanfront Chic Modern Estate $50,000/mo. (30-day min.)

1895 E. Valley Road, Montecito | Spanish Colonial Estate on 2.8 Acres $39,000/mo. (3 month min.)

PublIsher & PresIdent

Philip Kirkwood

phil@food-home.com

dInIng & CoPy edItor

Jeff Miller

WIne edItor

Hana-Lee Sedgwick

travel edItor

Leslie A. Westbrook

ContrIbutors

Raymond Bloom

Angela Borda

Christine Cowles

Lisa Cullen

Danielle Fahrenkrug

Nick Franklin

Laurence Hauben

Geneva Ives

Lynette La Mere

Nancy Ransohoff

Megan Waldrep

PhotograPhy

Jim Bartsch

Michael Brown

Joshua Curry

Eliot Crowley

Mehosh Dziadzio

Braulio Godinez

Ashley Hardin

Aron Ives

Katherine Knowlton

Kim Reierson

Eamonn McGeough

Shelly Vinson

soCIal medIa Consultant

Kara Pearson

ContaCt InformatIon

P.O. Box 20025, Santa Barbara, CA 93120 (805) 455-4756

www.food–home.com

Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2019. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

Quality & Craftsmanship

Quality & Craftsmanship

Quality & Craftsmanship

Montecito Kitchens customizes a plan for your exact space, style, and budget.

Montecito Kitchens customizes a plan for your exact space, style, and budget.

Montecito Kitchens customizes a plan for your exact space, style, and budget.

Montecito Kitchens is an accomplished design and construction firm delivering skilled and proven craftsmanship from start to finish. Our workmanship is guaranteed. References are gladly furnished.

Montecito Kitchens is an accomplished design and construction firm delivering skilled and proven craftsmanship from start to finish. Our workmanship is guaranteed. References are gladly furnished.

Montecito Kitchens is an accomplished design and construction firm delivering skilled and proven craftsmanship from start to finish. Our workmanship is guaranteed. References are gladly furnished.

DON GRAGG 805.453.0518

DON GRAGG 805.453.0518

www.MONTECITOKITCHENS.com

DON GRAGG 805.453.0518

LICENSE 951784

www.MONTECITOKITCHENS.com

www.MONTECITOKITCHENS.com LICENSE 951784

LICENSE 951784

Laurence Hauben

Born and raised in France, Laurence began her culinary training at age three. A cooking teacher and chef, she is available for small group and private events, specializing in seasonal menus centered around Santa Barbara’s organic produce and local seafood. To learn more, visit www.marketforays.com

Geneva Ives

Geneva Ives is a local writer with a big appetite, cute little boy, and sweet ’66 El Camino. She also writes for USA Today and is the author of “Unique Eats and Eateries of Santa Barbara.” Feast along on Instagram: @hi_geneva

Jeff Miller

Jeff Miller is a longtime newspaper writer/editor who now writes books and plays. His novels can be found at amazon.com/author/ jdmillerauthor or at Lulu.com under J.D. Miller.

Nancy Ransohoff

Nancy Ransohoff is a writer and editor who’s worked at Bon Appetit, Architectural Digest, and Frommer’s guidebooks. She currently writes for 805 Living magazine and covers Santa Barbara area restaurants for Westways magazine. She was a writer and editor for the guidebook “Hometown Santa Barbara,” and loves to help show off this beautiful place we’re lucky enough to call home.

Hana-Lee Sedgwick

Hana-Lee Sedgwick is a writer, editor, and marketing consultant born and raised in Santa Barbara. A certified specialist of wine and sommelier, she loves sharing the world of wine with people, and happily spends her downtime eating, drinking, and wandering throughout California wine country and beyond. Follow her on Instagram @wanderandwine.

Megan Waldrep

Megan Waldrep is a writer based in Ojai, CA, and Wilmington, NC. Her husband, Chris Dabney, is a second-generation California spiny lobsterman and Bristol Bay fisherman, which gives Megan plenty to dish about on her lifestyle blog for partners of commercial fishermen at meganwaldrep.com.

Leslie A. Westbrook

Leslie A. Westbrook is an award-winning journalist who covers travel, food, design, and people. She also assists clients around the globe desiring to sell fine art, antiques, and collectibles via international auction houses. Leslie can be reached for a complimentary consultation at LeslieAWestbrook@gmail.com

CELEBRITY CRUISES PERFECTS THE ART OF A TROPICAL ESCAPE TO THE CARIBBEAN

There’s no better way to soak up the tropical sights, sounds, and flavors of the Caribbean than on Celebrity's Relaxed LuxurySM resorts at sea. In 2023–2024 Celebrity AscentSM is debuting in the islands. A ship designed to connect you more closely than ever to the sea and all the sun-soaked places on the horizon. With Celebrity Ascent, Celebrity will have eight stunning ships covering the Caribbean—including three revolutionary Edge Series ships.

For the most luxurious experience, book the The Retreat® and enjoy a private restaurant Luminae, where you can savor dishes created by legendary Chef Daniel Boulud. Plus, you’ll relax in a stunning suite, unwind at your exclusive lounge, bask on the private sundeck*, and indulge in amenities from butler service to premium drinks to unlimited Wi-Fi. The Retreat will transport you like no other vacation.

The Sheep has arrived

As a modern-classic California-French pub

by Jeff mIller

The Black Sheep SB Brasserie feels so comfortable in its skin you’d never imagine the long and fascinating path this sheep traveled to its new home on East Cota Street, in the heart of Old Town Santa Barbara.

In sneakers and jeans, co-owner Ruben Perez zips around the redwood floor hugging arriving customers like family there for a reunion. It’s a space that manages to feel both large, thanks in part to the 25-foot ceilings, and cozy at the same time. On a Wednesday night that space was nearly full, which suggests Santa Barbara has taken The BSSBB to heart.

The long path began with Ruben’s father, Robért. “Dad grew up in LA,” Ruben said. “The choice was either join a gang or the military.” He chose the second, winding up at a base in Germany.

Leaving the military, Robért moved to the Netherlands. “There he met my mom [Marianna]. They fell in love and starting having kids.” Three sons, to be exact. As a result, said Ruben, “I grew up in Holland.”

After culinary school there, Robért was offered a job at El Encanto in Santa Barbara, but chose instead the Michelin-starred Auberge du Soleil in Napa. “We moved there when I was 7,” Ruben said.

Robért soon started his own restaurant in Grass Valley, and that’s when son Ruben’s culinary career began. “I didn’t see Dad much growing up. So on Sundays, at 9 years old, I’d come in and be his waffle maker and pancake flipper, so I could see him.”

Eventually he became a paid employee. “I started at the bottom, no favoritism.” Dishwasher, then lunchtime prep cook, then

nighttime prep cook, then the big move to front of the house as busboy, then food runner. “Then the big leagues: dinnertime server.”

Said Ruben: “I’m grateful for it all. I have so much respect for the kitchen. Working all the positions made me who I am. I feel I learned the craft. I’m glad my family doesn’t play favorites. That sounds old-school, and I am old-school. How can you be a good server if you haven’t bused and washed dishes. Some don’t think it’s a profession but to me it is.”

After high school Ruben moved to LA to work with his brother Ramon aboard the David Myers Group (Comme Ça, Hinoki & the Bird, and Pizzeria Ortic). “But I ended up missing my dad and his food, and came up with the idea to convince him to sell his restaurant in a sleepy little town,” Ruben recalled. “We

looked for places and turned to Santa Barbara by luck. Dad and I partnered and bought Seagrass” from bouchon’s Mitchell Sjerven, at Ortega and Anacapa.

Eventually, in 2014, they opened The Black Sheep next door to Seagrass, with a shared kitchen in between. “We were running Seagrass and Black Sheep at the same time,” Ruben said. But then they closed Seagrass and opened Oveja Blanca in its place (which made a kind of sense because “Oveja Blanca” means “white sheep”). That restaurant offered global Latin cuisine, as opposed to the classic French with a splash of Asian that’s been the Black Sheep formula.

“We ended up closing Oveja Blanca because The Black Sheep was busier by far,” Ruben said. Which leads to the name question: Black Sheep?

Photos by CRIDIT @EXPLORTHE805

“Because we were doing wild things,” Ruben said. “Innards, bone marrow, brains, eyeballs, sweetbreads, frog legs.” It wasn’t because Ruben was a bit of a rebel? Well…

“We wanted casual grace,” Ruben said. “Leaving all the pretentious stuff at the door.” And it was working. The Sheep was galloping. “Then COVID happened.” With father Robért nearing retirement, Ruben started thinking about a new career of some kind. “But nothing else made me happy,” he said.

Then came a stroke of chef luck named Jake Reimer, whose resume includes training under famed chefs such as Remi Lavaund and Michael Otsuka. Says the Black Sheep website, “The ZAGAT guide has called his approach ‘The Gold Standard’ and ‘Unbeatable California cuisine.’”

They decided to partner on a new restaurant and found 18 East Cota, once the home of French forerunner Mousse Odile. “So we rebranded The Black Sheep as a modern French brasserie,” Ruben said.

“It’s more elegant than The Black Sheep, with its northern California grunge. Funky décor and cement floors. This place is a return to its glory days and an hom-

age to Mousse Odile.”

Ruben’s wife, Kelly Jo Frazier, designed the interior and “absolutely crushed it,” he said.

They opened on Dec, 15, 2022, and quickly found a following for their “fun, elegant food.” The springboard of it all, father Robért, though semi-retired, still comes in “when he wants to and when we need him. He’s a workaholic and amazing. I love my dad.”

What’s Ruben’s favorite thing on the menu? An impossible choice, he said, but he loves the four-course Tasting Menu. “I love the interactive part, with the servers explaining the food.” Also getting praise is the tuna crudo, the filet tartar, the “amazing onion soup,” the panzanella, and the cavatelli. He described the latter as: “little ricotta dumplings poached then sautéed to get the perfect crust, then finished with mixed wild mushrooms, white port cream sauce, and just a drizzle of truffle oil. Succulent. Just a perfection dish.”

Many dishes, such as the cassoulet, come in clay pots, the servers delivering them while wearing oven mitts, underscoring the French home-style feeling.

All of which has combined to bring The Black Sheep SB Brasserie a following that chef Reimer describes as “cultlike.” The good online reputation also draws in visitors from away, such as the couple from Newport that Wednesday night, who did some online research and headed on over. They had the Tasting Menu, and raved.

As for the future, Ruben and Kelly Jo, have two children, ages 6 and 4. Do they hope the kids will grow up to be shepherds of The Black Sheep SB Brasserie someday? “I’m going to try and get them to be smart and get a real job,” Ruben jested.

The Perfect Bite

Like so many, I am no stranger to pizza, one of only a few foods that travel well. From Revolver (downtown Santa Barbara) to Little Dom’s and Thario’s Kitchen (both in Carpinteria) and so many more in between, we’ve got some boffo artisan pizzerias in our region.

If you’re in the mood to wow your tastebuds, check out the menu at Bettina, where my summer pick is the Meyer Lemon. It’s a beautifully prepared mélange of perfectly balanced toppings that include handstretched BelGioioso mozzarella and in-house-made pork sausage from Carpinteria’s Casitas Valley Pasture atop provolone piccante, dotted with pistachio paste, thinly sliced red onions, and little slices of Meyer lemon. Yes, it’s a lot of ingredients but they work beautifully well. Perhaps because it’s all pulled together with the lightest of fairy dustings of the wild-foraged fennel pollen fiore

di finocchio, long used in Tuscan cooking. Pair and share with Bettina’s tangy Caesar salad and you have the perfect summer meal.

“Every ingredient matters,” stressed executive chef Joshua Pressman, who grew up in LA/ La Cañada under the frying pan tutelage of his chef parents, who met at the original Spago on the Sunset Strip. Pressman and owner/ co-founder Rachel Greenspan opened Bettina in 2018.

Asked what he misses about living in the big city (LA), the chef, who defected from Santa Monica’s noteworthy Rustic Canyon restaurant, replies quickly, “Chinese. Schezuan food.” In, you guessed it, Monterey Park.

Leslie Andrea Westbrook

Bettina, 1014 Coast Village Road in the Montecito Country Mart

wwwbettinapizzeria.com

Photo by Kim Reierson

Why we need uni

by megan WaldreP

Sea urchin, or more specifically “uni,” as it’s known in Japan, is a delicacy most enjoyed when eaten as soon as it’s harvested from the sea. Uni is not roe, as many people think, but the sex organ of the sea urchin that lines the inside of the hollow orb like bright yellow rays of sun. Each colorful stripe looks like a tongue, but the texture is smooth, and the taste is sweet. The sweetness of the uni mixed with the salty flavor of the ocean creates a flavor layering experience best savored with eyes closed.

Uni is fished year-round in Santa Barbara, and you can buy them at Santa Barbara Fish Market in the harbor, on the dock at SB’s Fisherman’s Market every Saturday year-round (rain or shine) from 6 to 11 a.m. Uni sells out fast, so you may want to get there early. Even the Santa Barbara Shellfish Company restaurant on Stearns

Warf can’t keep it in stock. Buy a few, then watch a fishmonger crack open to discover the edible treat inside. It’s an experience from start to finish, sure to thrill and delight.

A few spiny lobster fishermen hold urchin permits and harvest the sea animal on slow lobster days, but they don’t use traps as they do with lobster. Each sea urchin is picked by hand, and fishermen use dive tanks to travel along the rocky tidal zone and in depths up to 100 feet to find them.

Various types of fishing make a big difference to the families back home. Fellow partner of a commercial fisherman Lindsey Hoadley is married to John, a commercial lobsterman and commercial diver for sea urchin and cucumber out of Santa Barbara Harbor. While building a successful lifestyle brand called Mothersun and the Captain (mothersunshop.com),

Lindsey is the mother to two little girls while her fisherman is away. You can learn more about their family fishing business at thegoodcaptainco.com.

“John’s original fishery is sea urchin, which is way different than lobster,” Lindsey said. “When he’s diving, I worry about him so much. (When we first got together), it really scared me that he’s underwater all day, every day out at the islands where there are tons of sharks and weather and current. On the other hand, he’s been diving for over 30 years, and it’s second nature for him. He’s basically lived on the ocean floor his entire life. These days I’m okay with it, but I still worry, of course. Maybe it’s the difference between being in the water and being on the boat. He tries to make me feel better by saying it’s more dangerous to drive on the freeway than to dive at the Channel Islands.”

Stories behind the catch help make seafood something to be enjoyed and appreciated, knowing people like us handpicked it. When you buy wild-caught, you get top-notch nutrition from a premiere protein and help preserve local commercial fishing families — a win-win! And if you’re looking for a recipe, raw, sashimi-style is the preferred way. It couldn’t be easier than that.

Find fresh uni year-round at the Santa Barbara Fisherman’s Market, Santa Barbara Fish Market, 117 Harbor Way, or check your local seafood market to reserve your next bundle. Visit www.cfsb.info for more information and discover varieties of seafood for your next meal.

Megan Waldrep, Writer & Lifestyle Blogger for Partners of Commercial Fishermen. @megan. waldrep meganwaldrep.com

Fresh Uni from Santa Barbara Fish Market, 117 Harbor Way.

Joshua Curry

The American Safari®

Follow the steps of Meriwether Lewis into a vast wilderness—37,000 acres encompassing pine-forested foothills, vast grasslands and a winding 10-mile stretch of clear-blue river. You’ll discover all kinds of adventure, from fly-fishing and whitewater rafting to horseback riding and hot air ballooning. At the end of each day, you’ll be nibbling on five-star cuisine, then resting your head inside a luxury tent surrounded by nature. This is The American Safari. And you’ll only find it at Montana’s premier luxury ranch resort, The Resort at Paws Up®

Buellton Gets Spicy!

by geneva Ives

Husband-and-wife team Nik and Ashley Ramirez have done the unexpected and opened an authentic Thai restaurant in Buellton, just a stone’s throw away from what’s rumored to have been Michael Jackson’s favorite Taco Bell.

Nik’s cooking credentials are extensive, including years working in some of Bangkok’s tastiest spots. Since returning to the Santa Barbara area, he’s cooked at Tyger Tyger, Loquita and The Ballard Inn, but opening a Thai spot has always been on the couple’s radar.

What started as a weekly pop-up out of Bar Le Côte in Los Olivos is now a full-time restaurant under the Companion Hospitality umbrella.

When asked about the location, Ashley said, “What’s better than a strip mall for a Thai restaurant?”

She’s right, of course. And they sure have done a nice job of shining it up. With colorful

wallpaper, pink chairs, arcade-game tables, strings of marigolds and a hip hop soundtrack, Na Na is an eclectic celebration of cultures.

When it’s time to order, the menu offers a variety of small plates, wok dishes and curries. The crowd favorite is Gai Tod, aka golden fried chicken served with Nam Jim Jeaw, a delicious fish sauce concoction, for dipping or drizzling on the side. But Ashley loves the Moo Dad Dang, a pork dish that’s only available in the summer because the meat is marinated and then dried in the sun before frying.

My favorite? It has to be the Pla Tod, a whole, deep fried sea bass served with copious amounts of garlic. It’s crisp on the outside, cloud-like on the inside and vaguely reminiscent of some of the better fried snappers I’ve had in Mexico.

There’s a kids’ menu and beverage program that includes sake juice boxes (definitely not

for kids). Expect to find wines that lend themselves to bold flavors since Na Na does not play it safe when it comes to spice.

Weekend warriors beware. Na Na is only open Monday through Friday; plan strategically.

“A lot of places up here are closed Monday through Wednesday, so we want to fill that void,” Ashley told me when I asked about the restaurant’s schedule. “But also, we have two young children and want to make time to have a life with them outside the restaurant.”

A relatable goal for a literal mom-and-pop restaurant. Luckily, it’s a pretty straight shot up the 101 from Santa Barbara, right off the exit and fantastically rewarding when you get there. Better still, local farmers Motley Crew Ranch are opening a butcher shop and marketplace right next door. Eat, drink, shop and go … or stay awhile, Buellton’s only getting more interesting.

Gazpacho: Summer’s delight

by laurenCe hauben marketforays.com

My favorite scene in Pedro Almodovar’s wonderfully dark comedy, “Women on the Verge of a Nervous Breakdown,” is when the suicidal lead actress (Carmen Maura) pours a handful of quaaludes into the gazpacho she’s making. I am not sure why I love that scene so much. Maybe it’s the nonchalant way Maura plays it: A blender, tomatoes, cucumber, chili pepper, onion, garlic, olive oil, salt, vinegar, stale bread, and enough sleeping pills to down an elephant. Or maybe it’s because even while losing her mind she can still make soup. Bottom line, gazpacho is so quick and easy to do that it will fit into the most hectic day.

Smooth or chunky?

Some like it smooth, some like it more textured. I tend to prefer a fairly smooth base topped with a little island of finely diced cucumber, tomato, and chopped parsley for contrast. Chopped avocado sprinkled with Tajin is nice too, though not traditional. A side of chilled shrimp or crabmeat and grilled bread doused with your best olive oil make it a meal. There are no strict rules here, just make it the way you like. The key is to use the sweetest tomatoes you can find, so ripe that they’re a bit soft. I just recommend you omit the quaaludes.

heIrloom

tomato gazPaCho

Ingredients – Makes 2 quarts

6 cups very ripe heirloom tomatoes, peeled

2 cloves garlic, peeled and smashed

1/4 red onion, peeled and coarsely chopped

1 1/2 cup cucumber, sliced 1/2-inch thick

1 cup bell pepper, coarsely chopped (optional)

1 cup stale bread (optional)

4 sprigs parsley

1/4 cup extra virgin olive oil

1/2 teaspoon sea salt (or to taste)

1/4 teaspoon cayenne pepper (or to taste)

2 tablespoons sherry vinegar

Preparation

Blend all the ingredients until you have the desired texture. Refrigerate until ready to serve. Top with a light drizzle of olive oil and pinch of fleur de sel just before serving.

WhIte gazPaCho

This version, sometimes called ajoblanco, is traditional to Andalucia and dates back to Moorish times. Delicate and slightly sweet, it makes a lovely first course for a summer dinner

Ingredients – Serves 6 as a first course

1 large garlic clove

5 cups cucumbers, peeled, seeded, and cut into 1-inch dice, plus 1/4 cup finely diced peeled cucumber, for garnish

1 1/4 cups whole green grapes, plus 1/4 cup

sliced grapes, for garnish

1 cup stale bread, crusts removed (or use 2/3 cup blanched almond flour for a gluten-free version)

4 scallions, white and tender green parts, cut into 1-inch lengths

1/4 cup fresh mint leaves

1/2 cup fresh squeezed grape juice or ½ cup water

1/4 cup extra virgin olive oil

2 tablespoons sherry vinegar

Salt and freshly ground pepper

Preparation

In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, the bread or almond flour, scallions, mint, water, and sherry vinegar until very smooth. Drizzle in the olive oil to emulsify.

Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.

To serve, stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber, sliced grapes, and serve.

Make ahead

Gazpacho can be refrigerated overnight.Suggested pairing: Albariño or Sauvignon Blanc.

Pat Rouzes

Grilled Japanese Sweet Potato Skewers and Herbed Labneh

Summer BBQ

Going beyond burgers and tri-tip

If you’re looking for some fun flavors this summer, check out these keepers from the kitchens of our team chefs Katherine Knowlton and Danielle Fahrenkrug.

grIlled JaPanese sWeet Potato skeWers and herbed labneh

Makes 20 skewers

20 wooden skewers, soaked for at least 30 minutes

Ingredients:

1 cup homemade or store-bought labneh

1⁄2 preserved lemon, finely diced

1 handful fresh herbs, finely chopped (tarragon, dill, parsley)

2 pounds Milliken Farms Japanese sweet potatoes

Salt and pepper to taste

1 green onion, thinly sliced, for garnish

Fresh herbs for garnish (dill, cilantro, etc)

Method:

Make the herb labneh: Place the labneh in a small bowl. Add the chopped preserved lemon and chopped fresh herbs and fold them into the labneh. Set aside.

Make the sweet potato skewers: Cut the sweet potatoes into small wedges (3-5 inch depending on the size of your sweet potatoes, roughly the size of steak fries. Place them in a large pot and cover them with water by about 1 inch. Bring to a boil and simmer until the sweet potatoes are just tender, about 10 minutes.

Carefully drain the sweet potatoes. When they are cool enough to handle, thread the sweet potatoes onto the soaked wooden skewers, 1 piece of sweet potato per skewer.

Lay the skewered potatoes on a baking sheet. Brush the sweet potatoes with olive oil on all sides, and season with salt and pepper.

Heat your grill to high. Place the sweet potatoes on the grates and close the lid of the grill. Let the sweet potatoes cook about 2-3 minutes per side or until char marks appear.

Place the sweet potato skewers on a serving platter alongside the herbed labneh. Garnish with scallions and fresh herbs.

Notes: Milliken Farms has some of the very best Japanese sweet potatoes in Santa Barbara. You can substitute with any type of sweet potato.

If you do not have preserved lemon, then you can substitute freshly grated lemon zest from 1-2 lemons depending on your preferences.

Recipe, photo and styling by Katherine Knowlton, private chef, caterer and founder of Happy Chance Edibles. www.eathappychance.com

COOKING WITH CANNABIS

Baby Back Ribs

with Hoisin BBQ Sauce + Mango Lime Slaw

Ingredients:

For the ribs:

5 pounds baby back ribs, 3 racks

1⁄2 cup tamari

1⁄4 cup coconut sugar

1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground coriander

1 teaspoon sesame oil

Hoisin BBQ Sauce:

4 garlic cloves, finely chopped

4 tablespoons sunflower oil

1 cup hoisin sauce

2 tablespoons tamari

6 tablespoons sherry

2 tablespoons ketchup

2 tablespoons rice vinegar

10 medjool dates, soaked in hot water for 10 minutes

1 Happy Chance cannabis-infused mango lime fruit bite, optional*

1 teaspoon sesame oil

Mango Lime Slaw:

4 cups green cabbage, thinly shredded 1 mango, diced

2 limes, zested and juiced

3-4 tablespoons olive oil

1 teaspoon cumin seed, lightly toasted and chopped

1 teaspoon coriander seeds, lightly toasted and chopped

Salt and pepper to taste

Pickled red onions to taste

Method:

For the ribs: Place the ribs in a large baking dish or sheet tray. In a medium bowl, whisk the tamari with coconut sugar, ground cumin, ground coriander, and sesame oil. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours or preferably overnight.

The next morning or afternoon (depending on when you

plan to eat) preheat the oven to 275 degrees F. Cover the baking dish tightly with foil and bake for 5 hours or until very tender, basting the ribs once or twice during cooking. When the ribs are done cooking, preheat the grill to medium high and heat and grease the grates. Remove the ribs from the baking dish and place them on a baking sheet. Cover the ribs in hoisin BBQ sauce (recipe below) and grill 3-4 minutes per side or until lightly charred. Serve the ribs with more hoisin BBQ sauce and mango lime slaw.

For the hoisin BBQ sauce:

In a small saucepan, sweat garlic in oil over low heat until fragrant, about 2 minutes. Add all ingredients except the dates and sesame oil. Simmer until thickened, about 3 minutes. Pour into blender or food processor. Add soaked dates and Happy Chance mango lime fruit bite, if using, and sesame oil. Blend/process until smooth. Taste and adjust as needed.

For the Mango Lime Slaw: Add the cabbage, mango, pickled onion, lime zest and juice, olive oil to a large bowl. Toss well to coat.

Happy Chance is a female-founded cannabis company based in Santa Barbara. We offer a healthy alternative to the modern-day cannabis gummy with a low dose fruit bite made with whole foods, natural sugars, and solventless rosin. One mango lime fruit bite has 2.5 mg THC, .25 mg THCv per serving. Ingredients: organic medjool dates, organic pumpkin seeds, organic mango, organic carrots, nano-encapsulated cannabis extract, organic lime, gum acacia. You can find us at The Farmacy in Santa Barbara, Farmacy Isla Vista, Farmacy Santa Ynez, and Sespe Creek Collective in Ojai. Visit www.eathappychance.com for more info.

Recipe, photo and styling by Katherine Knowlton, private chef, caterer, and founder of Happy Chance Edibles. www.eathappychance.com

grIlled romaIne WIth shaved radIsh + CrIsPy ChICkPeas + tahInI herb vInaIgrette

Ingredients:

For the crispy chickpeas:

1 15.5-ounce can garbanzo beans, drained, rinsed, and thoroughly dried*

1 tablespoon olive oil

1⁄4 teaspoon ground turmeric

1⁄2 teaspoon sweet paprika

1⁄2 teaspoon coriander

1⁄2 teaspoon cumin

Salt and pepper to taste

*Note: After draining and rinsing garbanzo beans, spread them out onto a clean kitchen towel (paper towel is fine). Use a second towel to pat the tops dry.

For the romaine:

4 heads of little gems or 2 to 3 heads romaine, cut in half lengthwise olive oil

salt and pepper

For the tahini herb dressing:

1⁄4 cup olive oil

3 tablespoons tahini

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 clove garlic

2 tablespoons fresh herbs (dill, cilantro, chives, etc)

salt and pepper to taste

2-3 tablespoons water to thin

For serving:

Thinly shaved radish

Fresh herbs

Method:

For the crispy chickpeas:

Preheat oven to 400 degrees. Place chickpeas onto a rimmed baking sheet. Toss with olive oil, spices, salt, and pepper. Roast for 18-20 minutes, tossing halfway through, until golden brown and slightly crispy.

For the grilled little gems:

Preheat a gas grill to medium-heat*. Brush each lettuce half with olive oil; season with salt and pepper. Place the lettuces cut-side down on the grill, and cook, turning once, until charred and slightly wilted but inside is still firm, about 2 minutes per side.

For the tahini herb dressing:

Add all dressing ingredients to a mixing bowl. Whisk until smooth. Taste and adjust seasonings as desired. Set aside.

To serve/assemble: Transfer lettuces cut-side up to a serving platter. Drizzle with tahini-herb dressing and sprinkle with crispy chickpeas, shaved radish and avocado. Garnish with fresh herbs.

Recipe, photo and styling by Katherine Knowlton, private chef, caterer, and founder of Happy Chance Edibles. www.eathappychance.com

Grilled Romaine with Shaved Radish with Crispy Chickpeas and Tahini Herb Vinaigrette

Summer salsas!

Sassy sides to enhance your marinade, relish, dips and backyard party flavors

habanero Plum salsa

This plum habanero salsa is a wonderful way to use up seasonal plums and juicy tomatoes. It’s a little bit of sweet and spicy wrapped up into one delicious salsa. Top it on tacos, burgers, salads and pork chops.

PREP TIME: 20 minutes

COOK TIME:50 minutes

CANNING SET TIME: 1 day

TOTAL TIME: 1 day, 1 hour, 10 minutes

SERVINGS: 4 pints

INGREDIENTS

2 pounds tomatoes cored and halved

3 pounds firm-ripe plums pitted and diced

1 medium red onion diced

2 cloves garlic minced

2 tablespoons tequila (optional)

1/2 cup fresh lemon juice

1 teaspoon salt

2 teaspoons coriander seeds, toasted and crushed (or 1 teaspoon coriander powder)

2-3 habaneros minced

INSTRUCTIONS

Pre-heat oven to 350 degrees F.

Halve tomatoes and place on a baking sheet cut side down. Roast 20 minutes then turn tomatoes over and roast an additional 10 min-

utes. Let cool then roughly chop. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Combine tomatoes with remaining ingredients in a stainless steel pot. Bring to a boil, then lower heat to simmer, cook stirring frequently until plums soften and salsa thickens, about 20 minutes.

Ladle hot salsa into a hot jar leaving a halfinch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

tomatIllo salsa

Juicy fresh tomatillo tomatoes, cilantro, and lime juice come together for a quick and easy tomatillo salsa recipe that is ready in 5 minutes.

PREP TIME: 10 minutes

TOTAL TIME:10 minutes

SERVINGS: 4

INGREDIENTS

8 tomatillos - husk remove and washed 1/2 cup onion can be in slices or chunks as it will blend in the food processor

1/2 cup cilantro fresh, packed

1 tablespoon lime juice

1 garlic or 1/2 teaspoon powder garlic

1/2 teaspoon pink salt or regular table salt

1/4 teaspoon black pepper

INSTRUCTIONS

Remove the husks from the tomatillos and rinse them off to remove their sticky outer layer. Slice them half or quarters so they fit into the food processor. Cut the onion into slices or chunks to measure.

In a food processor add the prepared tomatillos, onion, cilantro, lime juice, salt, and pepper. Pulse a few times until a desired chunky consistency is met. For a thicker salsa pulse or blend for less time and for a thinner salsa blend longer.

Serve with chips or over favorite Mexican dishes and meats.

NOTES

1. Make sure to remove the husks first and was them well. Tomatillos have a natural sticky coating that should be scrubbed off before consuming.

Habanero Plum Salsa Tomatillo Salsa

2. Fresh tomatillos have a slightly tart, tangy, and sweet flavor all at the same time. You can also cook or roast them before pulsing which gives this salsa a more mellow and less acidic composition. Otherwise, as is, it is fresh with a little bit of delicious crunch.

3. This will last up to 5 days in the refrigerator stored in an airtight container.

easy CItrus salsa

PREP TIME: 15 minutes

TOTAL TIME: 15 minutes

SERVINGS: 4

INGREDIENTS

2 oranges peeled, sectioned, and cut into bite-size pieces

2 grapefruits peeled, sectioned, and cut into bite-size pieces

1/2 cup pineapple chunks

1/2 cup diced fresh mango

1/3 cup diced red bell pepper

3 tablespoon orange juice

3 tablespoons fresh lime juice

pinch sugar

2 tablespoons chopped fresh cilantro

Optional:

2 tablespoons red onion diced

1 jalapeno pepper seeded and minced

INSTRUCTIONS

In a medium-size bowl, combine oranges, grapefruit, pineapple chunks, mango, orange juice, diced red bell pepper, sugar, and cilantro. Add any optional items such as red onion and jalapeno peppers. Mix well and refrigerate covered until ready to use. Serve within 1 day.

Recipes, photos and styling by Danielle Fahrenkrug. www.delightfulmomfood.com @delightfulmomfood

Easy Citrus Salsa

STYLE + DESIGN

outdoorelementsusa.com

A new game in outdoor luxury

Imagine a serene shelter in your own backyard with all the comforts you would find indoors, from heating and cooling to lighting and shade. A luxury louvered roof system expands the possibilities for relaxing and entertaining outside with a highly customized style that’s all your own. Whichever mood you’re in, your space can be a peaceful private retreat or a dynamic party center perfect for entertaining with food and cocktails under glamorous lighting.

These systems can be engineered as motorized louvered or a solid roof system.

There are also motorized vertical screens for the sides to protect against the sun’s rays or breezy conditions. Drapes are available and can be added.

The systems are made with the highest quality materials and come with an exterior grade powder-coat finish for extreme weather durability. A wide choice of colors is also available and the structures are customizable as to style, heating, and cooling with fans to add comfort. Lighting with the consistent glow and sustainability of LED lights is also available. They have optional smart controls

for the louvers and lighting that you can control through an app. There is a seacoast package available for those who live near the sea or a damp climate to protect your quality louvered roof.

The systems are backed with 10-year warranties on structural components and powder coatings, and have a five-year warranty on all electrical components.—Raymond Bloom

Design, installation and consultation are available through Van Nuys Awning. www. vannuysawning.com 805-881-3938.

Custom louvered roof cabana from Outdoor Elements. www.

Large format

Choosing large format non slip porcelain tile is a great choice to pave your indoor-outdoor areas in an elegant, but cost conscious way. Spanish manufacturer, Grafton Ivory, is a leader in large format Spanish porcelain tile. Available at TileCo. www.tilecodist.com

A touch of Marin

Northern California’s Marin County is defined by a temperate climate, rolling hills and the smell of saltwater that’s never too far away. It’s only suiting that the MARIN collection, with sculpted teak rails, is designed with weather-wise materials for year-round enjoyment.

MARIN Chaise Lounge

($796). Shown with the Tuuci Ocean Master Cresent Parasol. Terra is one of the West Coast’s largest retailers of Tuuci umbrellas—call or visit a showroom to find your perfect shade structure. terraoutdoor.com

Photo by Sang An

The Beauty of Natural Stone

Hardscape living

Aside from their beauty and aesthetic value, adding strategic hardscaping to your landscape design offers many advantages. Hardscaping can help increase usable and functional square footage in the home by creating indoor-outdoor flow. Outdoor kitchens, seating areas, fireplaces, pergolas, and other hardscape features extend the number of living and entertainment spaces and the overall maintenance is lower than softscape areas.

StoneWall II Olympic Series (pictured here) is a seven-stone package of textured units in warm, earth-toned colors, complemented with

the StoneWall II Caps package. These units offer a versatile medium for creative expression in any landscape design, ideal for seat walls, decorative low-rise walls, low retaining walls, columns and barbecue enclosures to name a few.

This decorative building stone has naturally occurring colors and shade variations. These variations are what give this stone the natural beauty and uniqueness creating its appeal.

“These stones are by far my favorite material to work with,” said contractor Mark Lacher, owner of Integrated Paver Systems. “The

stones come in seven sizes, which gives you almost unlimited design options. If you can draw a picture of your project, I can install it with these stones.”

Lacher, who has been working with the seven-stone package for over 40 years, says the stones are four times stronger and more durable than concrete, which is why most designs last for decades. –Raymond Bloom

For more information, consult your licensed contractor or visit: www.angelusblock.com or integratedpaversystems.com for a referral.

Ryan Beck Photography

Let it rain

Make the chore of rinsing off after a day at the beach or before and after a soak in the family spa an easy event. Shower systems are easy to install and come in a variety of shower heads. Available at Economy Supply www.economysb.com

Modern elements

Stunning modern kitchen using the beautiful translucent Cristallo Quartzite from Brazil. In stock at Forte Stone. www.fortestone.com

Summer essentials

Colorful throw blankets by Garza Marfa. Woven cotton napkins, placemats and handmade ceramics available at domecíl. www. domecíl.com

PAUL HENDERSHOT

Conversation with a master

by l esl I e a ndrea W estbrook

“We design and build bocce courts all the time,” Hendershot said. “We love doing bocce courts lined with trees for shade and sometimes the 18-inch-high boundary wall becomes a place to sit.”

Isat down with noted landscape designer Paul Hendershot in his magical outdoor living space that includes an outdoor shower, spacious deck, plenty of tables and chairs for entertaining, and more amidst the oaks, for a little garden talk.

It’s summertime and visions of outdoor living were dancing in my head: the juice from fresh fruit plucked from backyard trees dripping down one’s chin; a big bowl of fresh bounty from a kitchen garden shared with friends, a cool pool plunge followed by an al fresco dinner as the sounds of nature soothe and the stars come out at night…

The garden designer, who tends to his own kitchen garden in his Santa Ynez Valley aerie, is consumed with projects from Monterey to Montecito to Los Angeles. What’s his secret? He’s a big fan of incorporating “edibles” into his designs.

“More and more people are including organic kitchen gardens into their outdoor spaces,” he said, “They’re extremely popular.” Some lucky folks even have their own vegetable garden tenders like Brent Larson, The Kitchen Gardener.

“When I first go to meet a new client, I ask them, ‘Do you want a vegetable garden?’ and they usually reply, ‘What a good idea!’” said Hendershot. “Then I ask if they want fruit trees, and they like that idea, too. Once you eat fresh-picked fruit and veggies, you’ll never want to eat store-bought again.”

I agreed with him, noting that we’re fortunate to have farmers’ markets for fresh fruit and veggies for those of us who don’t have a green thumb with edible gardens.

Of course, cooking outside is another great summer activity. Outdoor “kitchens” can range from a simple barbecue and outdoor fire pits to full-on assemblies complete with a sink, microwave and refrigerator, but Hendershot is more of a purist.

“We design outdoor cooking areas that are intentionally very simple,” the Hendershot said. “We don’t like ice makers! It’s important to be comfortable outside, without ruining nature.”

Other elements and designs that make great outdoor living spaces for entertaining include pools and tree-shaded patios. Places to relax and lounge, including hammocks, and spots cut out for entertainment, like bocce ball courts or even horseshoe pits, add interest and fun to a garden.

“We design and build bocce courts all the time,” Hendershot said. “We love doing bocce courts lined with trees for shade and sometimes the 18-inch-high boundary wall becomes a place to sit.”

Hendershot said it can take about three years for a garden to fully take hold, but “a vegetable garden is immediate.” (Fruit trees start bearing fruit in a few years and shade trees take two to three years.)

“I love gardens surrounded by fruit trees,” Hendershot concluded, “Make your garden elegant, then add food and fruit! A lot of people don’t do that. They don’t know what they’re missing!”

Paul Hendershot

Lisa Cullen

Outdoor plan

Expert tips for designing your outdoor paradise

by lIsa Cullen

Summer is here, time for pool parties, BBQs, kids home from school, and lots of potential fun. With things finally back to normal, I think we have something to celebrate. If you’re wondering where to begin in designing your outdoor living space, this “checklist” should help get you started.

How will you use the space? There are as many ideas for design as there are types of people. So, the first question is how will the space be used? If you have a large family, kids and grandkids and dogs, the features and design might be different than if you host elegant dinner parties and lavish events. Your lifestyle will dictate what design elements to include and how to incorporate everything you want.

Have a plan: Once you know what type of outdoor space you want, have some kind of a plan. It doesn’t need to be a formal, detailed schematic, but should be a rough layout of what will go where. I like to mark things out in the ground first. That way you can see how all the elements will fit together and adjust the sizes of patios, paths, etc. With a rough layout you can also do it in phases, in case you don’t want to do it all at one time.

Privacy: Assessing the privacy needs of your property is normally the first consideration. There are many ways to accomplish this. Fences, hedges, and trees can all create the privacy you want. And as sometimes privacy takes some time to create, this is something you can do while figuring out the rest. Most people don’t want to be “on display” to the entire neighborhood.

Pools: The largest investments in garden designs are pools. They come in all sizes and shapes; from an Olympic lap pool to a mini “plunge pool” to an elaborate jungle-like affair with waterfalls and ponds. What you pick depends on your needs, the size of your property, and budget.

Water: Speaking of water, I’m a firm believer in the addition of water features to every garden. Nothing is more relaxing and calming than the sound of water. When it comes to water features, there are many options, from stately multi-level fountains to a soft-bubbling “spring” to a “waterfall” and “creek.” Take the time to look around before you invest, considering all the possibilities.

Fire: Cool Santa Barbara evenings beg for a source of warmth. Exploring your options can be fun. Fire pits, fireplaces, and electric heaters are just a few of the ideas. These days there are even tabletop fire features. For the budget-conscious,

WE LOVE PLANTS

consider the Mexican Chimenea (Spanish word for chimney). This reasonably priced portable pottery fireplace is available at most local garden centers.

Outdoor kitchens and dining: Al fresco dining is an essential part of the Santa Barbara lifestyle. The range of choices here is vast, from a tabletop hibachi to a custom-built grill, smoker, and pizza oven. Take the time to consider the custom-built outdoor kitchen, because, like a pool, it’s a long-term investment and something you and your family will enjoy for many years.

Shade: Depending on where you live, you might want to build a shade structure for your dining area and outdoor kitchen. One great option is a pergola. Some come with louvers that can be opened or closed allowing you to use your space in any weather. Another idea is to construct a solid “overhang,” which is like an extension of your roof, allowing all-weather grilling and easy access to the kitchen. If you do opt for a pergola or solid cover, be sure to install electric heaters along the top beam, so your diners will be comfortable.

Hardscape: The flooring of your patios, paths and dining area can be anything from gravel to pavers to Flagstone and travertine. In the dining area, be sure to test the surface for stains from the inevitable spills of food and wine.

Lighting: Landscape lighting is a must for your outdoor space, nothing worse than stumbling around in the dark with a tray of steaks on your way to the grill. Consider installing brighter lighting inside the pergola, so that you can see what you’re cooking and eating!

Furnishings: Furnishing your outdoor space is where you can really go wild! Large pots of citrus trees and culinary herbs are a great addition to the kitchen area. That way you can easily harvest and use these delights in your cooking. Shopping for outdoor furniture is an adventure. There are so many options to choose from.

Plantings: Last, but certainly not least, is the planting. Here is where you will really set the mood and ambiance. Want a Mediterranean vibe? Plant olive trees, citrus, lavender, rosemary, roses, and sage. If exotic tropical is more your style, use tropical palms, agapanthus, birds of paradise and the like. Succulents are another way to go. To stay consistent, pick a style you like and stick with that.

Once you have a plan and have decided what you want, it’s only a matter of getting started. Designing and creating your outdoor space will expand your living area and is part of the beauty of residing in our little paradise. That’s why we live here, isn’t it? Happy summer! Have some fun and remember to fill your garden with joy!

Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com

Light the night

by marshall hoWen

If there is one totally positive thing that came from day-to-day life being upended by COVID, it’s that many folks found a new love for being outside, especially in whatever private space they had available to them. Home improvements have never been more of “a thing,” at least in recent memory. And, one of the best upgrades that can be made to updated patio, yard, and outdoor living spaces is lighting.

When talking about design elements as a contractor and electrician, I often get asked, “If this was your house, what would you do?”

With the evolution of LED outdoor lights in the last two years, my traditional responses to this question have changed. Landscape lights, lighting controls, solar-powered fixtures, and access to design help online have really impacted both cost and ease of installation.

In any basic lighting design you have three elements: 1) direct lighting; 2) indirect or accent lighting; and 3) lighting controls. Direct lighting is designed to ensure that when an area is being used it is properly lit for the use

intended. A patio needs to employ enough direct light, for example, to allow someone to read while sitting at night. Should that patio or gazebo be remote, path lights can be used to directly light the way.

Indirect lighting is a wonderful way to make any space feel more three-dimensional. To follow our example, uplighting can be used to reflect onto outside of the detached gazebo, or on the larger shrubs or trees, to provide the eye with a more expansive view and making the area feel larger than it may be.

Obviously, there are quite a few factors that influence design. One of the resources I recommend is found on a manufacturer’s website. You can find it and other free guides like it by simply looking up “landscape lighting design tool” in an online search. The Kichler online guide has a “Tips & Guides” with a wealth of information, pictures, and articles. If you want to commit to it, there’s also a pretty good app that you can pull down onto your tablet or phone.

One of the best features of solar LED outdoor lights is the often included feature of a photocell to turn them on at dusk. The lights come on when it becomes dark enough, and the lights stay on until the stored energy from the solar power has been exhausted. These are easy to use, usually affordable, and do not need the added work or cost to control them.

One feature I use for backyard lighting (yes, at my home) is wireless remote-controlled outlets. You can easily purchase these relays on Amazon, and they allow you to use any plug to power a low voltage transformer and string of landscape lights and be able to turn them on and off from the remote.

Landscape lighting adds so much to any outside living area. I hope you have fun designing and enhancing your space!

Marshall Howen has been involved in the solar and energy storage industry for over 20 years and is the president and founder of Sunrise 805. www.sunrise805.com

Photo by Leslie Lauren

MONTECITO LANDSCAPE

Creating beautiful gardens for over 50 years

“I love my new landscape, beyond my expectations. Spending more time outside has improved my mood and attitutde toward life. Just wish I had done it sooner!” S. C.

Call today for your Free Home Garden Consultation

Ruth Ellen Hoag.

Ruth Ellen Hoag

Evolution of an Artist

by nanCy ransohoff

Santa Barbara-based artist Ruth Ellen Hoag has had a duo of careers with the common thread of creativity woven through both. After graduating from the Manhattan School of Music, she enjoyed a successful thirty-year orchestral career as a French horn player in New York, Los Angeles, and Santa Barbara.

She had always enjoyed drawing, and during a year of living in Japan in 1989 for her husband’s job, she channeled her creative energy into learning Japanese Shodo. “It’s all about the brush and flow of the ink,” she notes. “When we moved back to Santa Barbara I started with watercolors, and that line work was easily incorporated.”

Hoag’s second career as an award-winning fine artist, which took off

quickly and has now spanned nearly three decades, has included many points of artistic exploration. In 2016, she was commissioned to paint a mural at 10 East Yanonali Street. “That was a departure for me,” she says. “Since it was outdoors, I had to learn to work with acrylic. Also, being a figurative painter, it was a challenge to make the characters in the mural more of an actual likeness.” Titled “East of Yesterday,” the mural consists of two large, vibrant pieces that depict the history of Santa Barbara’s Funk Zone. The murals received Santa Barbara Beautiful’s 2019 Hugh and Marjorie Petersen Award for Art in Public Places.

Hoag has shared her passion for painting and art through many avenues over the years. A founding member of Santa Barbara Studio Artists

“Milonga”

By

51” x 57” Acrylic

(which hosts its 22nd annual Open Studios Tour this year from September 2 to 4), she was also the proprietor of REH Contemporary Gallery at GraySpace in the Funk Zone, which she closed in 2022 to devote more time to painting. Describing the painting classes she has taught for decades, she says, “Students can start at any point. I think it’s inspiring for new people to learn and see where they’re going from the work of those who have been painting longer.”

It’s no surprise that music wafts through the air in a portion of Hoag’s work, and in fact, three of her paintings fittingly hang in the Music Academy’s main office in Montecito. The title of her painting “Milonga” refers to a Latin American musical genre and dance that is considered to be a precursor to the tango. The viewer can almost hear the notes as exuberant dancers move and sway to the lively beat. Along these lines, Hoag is now working on a commission in watercolor and ink. “It’s a rock and roll piano and dance piece,” she says.

Cutler’s Vodka is a multiple award winning, gluten-free, santa Barbara crafted spirit. distilled 7 times, from GMo -Free corn, Cutler’s Vodka, is then polished using charred coconut husks, creating an exceptionally clean and smooth spirit, with a subtle hint of natural sweetness. For more info, go to www.cutlersartisan.com or visit their tasting room at 137 anacapa st. in the Funk Zone.

These days, Hoag paints in her home studio, focusing on oils for a book of her work, “Desires and Queries,” to be published by Griffith Moon, slated for publication in December of 2023. The versatile painter continues to evolve and to be inspired by human mood and emotion. “My work is narrative to me,” she says. “The figure always has something to say, or express, and I feel the monologue in their heads. I just follow it.”

Ruth Ellen Hoag

Ruth Ellen Hoag is represented by Kathryne Designs in Montecito. ruthellenhoag.com, Instagram @ ruthellenhoag.

Restaurant Roy

Santa Barbara’s arty eatery turns 30

by nanCy ransohoff

This summer marks the 30th year that chef-owner Roy Gandy has operated his eponymous Restaurant Roy (restaurantroy.com) at its location on West Carrillo Street in downtown Santa Barbara. A fixture in the community since its opening in 1993 with a menu offering soup, salad, and an entrée for $10, the eatery that feels like a comfortable combo of neighborhood bar, cool nightclub, and corner diner continues to thrive.

Gandy carved out a niche early on with his approachable prices, live music, and late-night dining. “We’re open until midnight,” said Gandy. “We get a lot of people after a show or a movie, or checking in late at a nearby hotel.”

Another standout feature of the restaurant is its rotating display of original art work, most created by local artists and for sale. The art shows, which generally stay up for one or two months, represent a wide range of styles and include work by artists such as Santa Barbara’s Brad Nack, who returns with a show this November through December that incorporates

his ongoing “100% Reindeer Art Show,” along with abstract work by his late father, Ken Nack.

“I like big, colorful, interesting art that you can see from across the room,” said Gandy. “I call this a family restaurant. It’s different from an art gallery. I don’t want to have things that will make people feel uncomfortable while they’re having dinner. It has to be appropriate for the setting.”

The art-filled walls frequently serve as a conversation starter. “It’s typical that a couple will sit down, order a drink, look around and say to their partner, ‘What do you think of the art?’” said Gandy. He has longstanding relationships with some of his featured artists like Nack, who was also a server at the restaurant until the pandemic. Others are more recent acquaintances that come about by word of mouth or through serendipity. “I was at Kinko’s printing menus and another customer, painter Stephen Harper, was printing flyers for one of his shows,” Gandy said. “I looked at his art and we put together a show for the restaurant.”

On view during July and August is a collab-

orative show of paintings by Gandy’s daughter, Leena Inloes-totten (who also works at the restaurant a couple days a week) and her sons Jayden, Weston, and Killian. Slated for September and October is photography by Zack Harris.

A sprinkling of art pieces from previous shows endures, hanging out in the restaurant like a group of old friends. An oil painting by Santa Barbara artist Chris Potter depicts a sidewalk scene with a distinctive hedge at the corner of Anapamu and Laguna streets. “For this painting, I traded dinners at the restaurant for art from Chris,” said Gandy.

Each of the artists and their work adds to the creative energy, personality, and vibrancy that the restaurant exudes. “Art helps to set the tone and create an atmosphere and environment,” Gandy said. “It says everything about the place.”

Restaurant Roy is open seven days a week from 6 p.m. to midnight. 7 West Carrillo Street, Santa Barbara, 805-966-5636.

Photo by Kim Reierson

SUSAN CRONIN

Etruscan Radish c. 410 BC

Limited edition bronze with bronze museum quality stand.

Dimensions

Radish: 14 ¼” H x 5”W x 2 ½”D

Base: 7” H x 3 ½”W x 3 ½”D

Total together: 15 ¼” H x 3’ W x 3” D

This radish was inspired by Susan Read Cronin’s trip to the Getty Villa, where she saw an assortment of ancient tool fragments, coins and pottery shards. What if, she wondered, they had discovered a radish in one of their archeological digs? She imaged that this is what it might look like.

www.susanreadcronin.com

CYNTHIA JAMES

“Genetic Murmuration” Oil on panel, 18”x 18”

RICK GARCIA

“Agave” 24x36 Oil on panel.

Shown at Waterhouse Gallery La Arcada Plaza 1114 State Street, Suite 9 Santa Barbara.

Montecito Location: 1187 Coast Village Rd 3b.

Santa Barbara ’ s Premier Dining & Shopping Destination

BIG SKY LUXURY

Montana’s hidden gem retreat perfectly blends the outdoors with high design and fine dining

by hana-lee sedgWICk

IMAGINE A SECLUDED SANCTUARY in Montana, roughly 35 miles northeast of Missoula, where the days can be filled with horseback riding, hiking, ATV riding, and a general immersion in the wilderness. Then, as evening draws in, you enjoy an exquisite multi-course meal before retiring to the opulent comforts of your luxury treehouse. Sounds too good to be true, right? Well, such a place exists, and it’s called the green o.

The green o is an adults-only retreat that harmoniously blends high-end sophistication and service with the natural beauty of Montana’s woodlands. This exclusive destination features just 12 stylish accommodations with a maximum occupancy of 24 guests per night, ensuring a stay feels incredibly intimate. Yet, when you step outside into the forested surroundings, you’re reminded that the green o is part of the expansive 37,000-acre Paws Up Ranch, a working cattle and bison ranch, and home to the family-friendly Resort at Paws Up—renowned for its luxury homes, glamping tents, and array of outdoor adventures.

When my husband and I arrived for our Montana getaway, we were escorted in a courtesy Lexus vehicle (a luxury each guest enjoys for exploring the property) to “check-in” to the green o. By “check-in,” I mean we were warmly welcomed at the resort’s restaurant, the Social Haus, to savor a late lunch and glass of wine before being shown to our room.

Serving as the main hub of the resort, the Social Haus exudes rustic-modern charm with high ceilings, floor-to-ceiling windows offering unobstructed forest views, and a large, freestanding fireplace that anchors the space. Here, guests are encouraged to dine for breakfast, lunch, and dinner, whenever they wish (bonus: meals are inclusive) – all just a stone’s throw away from their private accommodations.

Speaking of accommodations, the freestanding, sustainably built guest room options—the Round Haus, Light Haus, Green Haus, and Tree Haus—epitomize luxury and privacy. Despite boasting unique decor and layouts, they all share common features like indoor/ outdoor living spaces, hot tubs, opulent bathrooms, and expansive windows offering unparalleled forest views. If you’ve never woken up to the sights and sounds of the pristine forest, this is the place to do so.

While the allure of each Haus’ thoughtful amenities and details may be compelling (think ice cream sandwiches in the freezer to enjoy at leisure, cozy robes for lounging post-dip in the hot tub, and window shades that raise at the click of a button to let the sunlight in), the real charm of the green o lies in its access to the outdoors. You can venture for a trail hike directly from your room, participate in a cattle drive on horseback, take a fly fishing lesson on the Blackfoot River, or try your hand at shooting sporting clays—the options are seemingly endless. In fact, there are over 50 activities to choose from.

Outdoor experiences aside, certainly a highlight of a stay here is the incredible culinary program. Executive Chef Brandon Cunningham and his team work their magic from the open-concept kitchen to create memorable dishes that only guests at the green o can experience—the showstopper being a thoughtfully composed, daily changing nine-course dinner (also available à la carte). Honestly, the dishes were not just consistently delicious and innovative (Wagyu cooked on a hot river rock, anyone?) but also presented with such artistic flair that with every meal savored, we were already planning our schedule around the next. It goes without saying that the gastronomic experience at the green o is as unforgettable as the wild beauty that surrounds it.

Overall, a stay at the green o is a truly extraordinary experience, a tranquil sanctuary that melds adventure, relaxation, and hedonistic indulgence into one epic retreat.

How to get there:

The green o is located just a 30-minute drive from the Missoula International Airport (MSO). Alaska Airlines offers flights from the Santa Barbara Municipal Airport (SBA) to MSO with a layover in Seattle, while American Airlines has a daily non-stop flight from LAX to MSO. In addition, Delta offers flights from Burbank (BUR) to MSO with a stop in Salt Lake City (SLC). The green o provides complimentary transportation to and from MSO.

For more info visit @thegreenomontana www.thegreeno.com

The green o is a tranquil sanctuary that melds adventure, relaxation, and hedonistic indulgence into one epic retreat.

Cabo escape

by leslIe andrea Westbrook

In beautiful Cabo San Lucas a lucky traveler will find two all-inclusive resorts on the 18,000-acre gated Pueblo Bonito Resorts compound. I had a chance to stay in one, The Towers, recently and learned a lot from the beginning. By the beginning I mean the shuttle ride from the airport.

On that ride was a well-traveled retired Canadian couple who were returning for their fifth visit to the resort. As we passed through the guarded gates (it’s very safe here, for anyone who has concerns about traveling to Mexico), they offered a lay of the land, as well as restaurant recom-

mendations noting their favorite, the upscale La Frida in Pueblo Bonito Sunset Beach, named for Frida Kahlo. Margo Stephens (former banker) and her husband, Frank Corbett (former attorney), have traveled all over Mexico some 30-plus times, but found Pueblo Bonito an easy-access destination for a short stay of four to five days to unwind and decompress.

Asked why they return again and again, they replied.

“We like the all-inclusive and we the love the food,” said Frank.

“You can chill — and the pool is warm,” said Margo.

The Towers has private check-

in at the lovely ocean-view Whale Watching VIP Lounge, where breakfast, lunch, and snacks are served throughout the day. The spacious high-ceiling contemporary rooms and suites also boast dramatic Pacific Ocean views at Baja’s tip and feature luxurious bathrooms with deep soaking tubs. Groundfloor suites include warm plunge pools and lounge chairs. Tower guests also have personal “butlers” (more like a personal resort concierge), who help with everything from transportation needs to escorting guests around the property.

The resort hosts 300 weddings

a year and has a small, subterranean spa with excellent masseuses. All in all, Quivira offers a variety of holiday options. And those who fall in love with this spectacular setting can even purchase a condo, home or homesite and live the Cabo dream.

Quivira Los Cabos, a luxury, residential golf resort community, is home to two all-inclusive Pueblo Bonito Resorts. Pueblo Bonito Pacifica and The Towers at Pacifica are adults only; Pueblo Bonito Sunset Beach is family-oriented. For more information: quiviraloscabos.com/resorts

CELEBRATING OVER 75 YEARS OF TRAVEL

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Our knowledgeable and experienced advisors can help you navigate the world. We specialize in cruise and custom tour planning and as a member of the exclusive Virtuoso Travel Network have relationships with the best luxury travel companies and hotels worldwide.

For peace of mind when you travel.

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Beckmen Vineyards

Producing wines with a sense of place

by hana-lee sedgWICk

Located in the Santa Ynez Valley, Beckmen Vineyards is a family-owned and -operated winery and vineyard where tradition, innovation, and a deep reverence for the land converge to produce wines with a sense of place. Founded by Tom and Judith Beckmen in 1994, the winery and vineyard now thrive under the couple and their sons, Steve and Jeff, who have joined their parents’ vision of cultivating premium wines from Santa Barbara County.

Beckmen Vineyards was established after Tom Beckmen founded Roland Corp. U.S., one of the biggest names in the electronic music business. “My parents were in the music business for a long time,” said Steve Beckmen. “After they sold their company, my dad was looking to get a farm or some land. They ended up purchasing an existing winery in Santa Ynez, and then asked me if I would be interested in managing it. The vineyard business was intriguing to me, so in 1994 at

the age of 24 I moved to the Santa Ynez Valley to begin this new endeavor.”

Situated in the Los Olivos District AVA, the original vineyard — the Thomas and Judith Beckmen Estate Vineyard — was a modest 16 acres, planted to predominantly chardonnay, with some cabernet sauvignon and sauvignon blanc. However, the Beckmens soon realized that chardonnay was not the ideal grape for the Los Olivos region and looked into sourcing Rhône and Italian varieties from other vineyards. In 1995, with the help of consulting winemakers, Beckmen Vineyards made its first Rhône wines — a defining moment for the winery. The following year, Steve became the winemaker, a role he’s proud to continue today.

Driven by their growing interest in Rhône varietals, the Beckmens longed for a larger vineyard in order to expand their estate program. This led to the 1996 acquisition of a ranch in the Ballard Canyon AVA, where Tom

and Steve designed their Purisima Mountain Vineyard. The 125-acre vineyard features multiple exposures, elevations, and soil structures that have proven ideal for growing both white and red grapes, particularly such Rhône varieties as syrah, grenache, and mourvèdre.

Soon after planting Purisima Mountain Vineyard, Steve Beckmen became more aware of the farming practices they were using, and developed a curiosity for biodynamic farming. “I wanted us to be independently farmed, which we did around 2006, but I grew really interested in farming techniques, and how to best ensure that every block in the vineyard would consistently produce the highest quality fruit possible.” Encouraged by French biodynamic viticulturist, Philippe Armenier, the Beckmens hired Armenier as a consultant and in 2002 began implementing biodynamic practices on a block of syrah. Pleased with the quality and health of the vines, they expanded this approach to 40 acres, and by 2008,

Purisima Mountain Vineyard became biodynamically certified, earning the distinction of being the first biodynamically farmed vineyard in Santa Barbara County.

Santa Barbara’s diverse terroir allows Beckmen Vineyards to excel in producing an array of varietals from their now 150 acres of estate vines, and the implementation of biodynamic practices has been “instrumental in elevating the quality of our wines,” affirmed Beckmen. “As compared to our early winemaking days, Beckmen wines are now more elegant and balanced. We still want a certain amount of ripeness, but stylistically we also seek more vibrancy and texture.”

Though not limited to a single signature grape (the winery produces syrah, cabernet sauvignon, grenache, chardonnay, and sauvignon blanc, to name a few) Steve Beckmen said their Cuvee Le Bec — a blend of syrah, grenache, mourvèdre, and counoise — remains a fan favorite. “That wine has brought us the most attention,” he said, “but to us, it’s not about being good at just one thing. Santa Barbara allows us to grow so many grapes, and we don’t feel we need to be limited to just one signature grape or wine. We just want to grow great wine.”

That pursuit of excellence, along with the family’s innovative spirit, led to the development of Steve Beckmen’s 1ngredient Wines (pronounced One Ingredient), a natural wine label focused on extended skin contact wines made traditionally, without oak, additives, or preservatives. “1ngredient is inspired by expressing the land with a higher fidelity,” said Beckmen. “Just like converting our vines to biodynamic, making these wines requires lots of hard work, uncertainty, and patience. That’s what keeps things interesting, right?”

Today, always inspired by his father’s ability to embrace new challenges, Steve Beckmen continues to be the torchbearer of innovation and quality for Beckmen Vineyards, pushing the winery to think outside the box. His brother Jeff, who joined the

family business in 2016 after a career on Wall Street, spearheads national sales, further strengthening the Beckmen brand across the U.S. Together, the family’s relentless pursuit of excellence in and out of the vineyard ensures that enthusiasts can look forward to many more years of expertly crafted wines — wines that capture the unique character of the land the Beckmens are proud to call home.

Persimmon smooth

With its uniquely delicious taste, persimmon vinegar is your new alternative to citrus and apple cider vinegars.

One version, from Santa Barbara County nonprofit food company Figure Ate, is naturally fermented and made solely from organic persimmons and filtered water. Online reviews claim it to be a regenerative superfood with as little as one tablespoon a day supporting heart, liver, skin and digestive health. Fans also say it provides a healthy dose of antioxidants, which help protect cells from free-radical damage and supports healthy aging. This fruit-forward vinegar is an ideal ingredient for wellness tonics, salad dressings, marinades, and as a pickling vinegar or cocktail mixer.

In addition to being healthy, this vinegar is also environmentally conscious. Persimmons are drought tolerant and resilient in many types of soil making it a climate-appropriate crop for Central and Southern California.--RB

All Figure Ate proceeds return to White Buffalo Land Trust www.whitebuffalolandtrust.org to continue their work in developing systems of regenerative agriculture and reimagining local food systems. Available at Mesa Produce and Lazy Acres Markets and also available online atfigureatefoods.com

TASTING VENUES

DOWNTOWN

Carr Winery: Cool setting of a circa-1940s Quonset hut for sipping and savoring some of the best from winemaker Ryan Carr. Featuring limited-production whites and reds from Sta. Rita Hills and Santa Ynez. 414 N. Salsipuedes St. 805-965-7985.

Frequency Wine Company: Features small productions of Syrah, Pinot Noir, and Chardonnay by winemaker and owner Zack Wasserman. 831 Santa Barbara St. 805-770-3069.

Gassini Family Vineyards: Located in the El Paseo Mall, they feature estate-grown Sauvignon Blanc and Cabernet Sauvignon in an elegant setting. 24 El Paseo. 805-897-3366.

Happy Canyon Vineyard: Featuring Bordeaux wines from their Santa Ynez Valley ranch. In the El Paseo Mall, 30 El Paseo. 805-230-0749.

Jamie Slone Wines: Enjoy the ultimate American Riviera Experience with award-winning

wines, a gorgeous venue, and awesome vibes. 23 East De La Guerra. 805-560-6555. Reservations recommended.

Silver Wines: Open Friday-Sunday, featuring specialty blends by owner Benjamin Silver including Pinot Noir, Nebbiolo, and Syrah. 813 Anacapa St. Ste. 31. 805-770-8121.

FUNK ZONE

Kunin Wines: Located steps from the beach, they feature premium Grenache and Viognier wines. 28 Anacapa St. 805-9639633.

Margerum Wine Company: Savor elegant cheese boards, pizzas, and salads as you enjoy the best from winemaker and founder Doug Margerum. Located across from Hotel California. 19 East Mason St. 805-845-8435.

Santa Barbara Winery: Founded in 1962 by Pierre Lafond, the winery is the oldest in Santa Barbara County, producing award-winning Chardonnay, Pi-

not Noir, and Syrah. 202 Anacapa St. 805-963-3633.

LOS OLIVOS

The Brander Vineyard: Taste one of the best Sauvignon Blancs in California, by winemaker Fred Brander. Beautiful surroundings featuring both indoor and outdoor tasting. There’s a Mexican art museum on property, too, featuring collections form Brander himself. 2401 N. Refugio Rd. 805-688-2455.

Beckmen Vineyards: Specializing in Rhone-style fruit from two vineyards, producing one of the more diverse collection of wines on the Central Coast. 2670 Ontiveros Rd. beckmenvineyards.com. 805-688-8664.

Carhartt Family Wines: Absolutely one of the best tasting experiences in Santa Barbara County. Fun, musical, and very relaxed. The large collection of premium wines is a sure bet. Carharttfamilywines.com. Reservations highly recommended.

2939 Grand Ave. 805-693-5100.

Epiphany Cellars: Part of the Fess Parker family of wines. Winemaker Eli Parker features premium Rhone varietals in a cushy-modern tasting property on Grand Ave. 805-686-2424.

Fess Parker Winery and Vineyard: One of the most elegant destination tasting venues in the Valley featuring expansive picnic and special event settings with world-class wines from winemaker Blair Fox. 6200 Foxen Canyon Rd. 805-688-1545.

Future Perfect: Using only fruit from local, sustainably farmed vineyards, winemaker Sunny Doench Stricker offers Syrah, Grenache, and Sauvignon wines. 2933 San Marcos Ave. 805-697-7162.

Storm Winery: Rooted in the hills of Santa Barbara County, Storm Wines emphasizes oldworld influences and new-world techniques. 2948 San Marcos Ave. www.stormwines.com 805350-9456.

THE BIG NOTE

Woodstock Vineyard is a beautiful high-den sity vineyard in the northeast end of the newly formed AVA Los Olivos District in the Santa Ynez Valley. Carr Vineyards took over farming this site in 2011. This vineyard is planted with sangiovese on one of the steepest south-facing slopes in the valley and, because of the tight spacing and steep slopes, the vines can only be hand-farmed. No tractor can work this land. Each vine is touched at least eight times in a year producing some of the most well-manicured vines and fruit for their sangiovese.

After aging 20 months in French oak barrels, this deep, red sangiovese has great aromatic intensity of ripe strawberries, rhubarb pie, and dried herbs. Medium-bodied and soft on the palate, with balanced acidity and ripe tannins.

100 percent sangiovese. 192 cases produced. Retail price per bottle, $39. Perfectly pairs with pasta, local sea bass, and red snapper. For more info tasting or to purchase, visit their website: www.carrwinery.com

CHEF CRAFTED VEGAN

Summertime sips

FIVE GREAT WINES TO SOAK UP THE SEASON

by hana-lee sedgWICk

Summer, for me, isn’t merely about celebrating another trip around the sun, it’s a season of embracing sun-soaked beach days, spontaneous picnics, and laid-back barbecues with friends. And what’s a summer escapade without something delicious in your glass? Whether you’re planning a fun gathering or treating yourself to a relaxed, sun-dappled afternoon, summer calls for wines that capture the essence of its carefree spirit and vibrancy. Here are five local wines to pour this season.

Storm Wines Rosé of Grenache ($28)

I always stock a lot of rosé in my house, particularly during the summer months, as it’s a go-to crowd pleaser for BBQs and picnics. This Grenache-based bottling from winemaker Ernst Storm has all the crisp and refreshing notes one wants in a summer rosé, but with enough flavor and texture (thanks to five months aging on the lees) to feel entirely satisfying. Juicy watermelon, raspberry, and floral characters dominate the easy-drinking palate, while the bright, mineral-driven finish leaves a lasting impression. Try it on its own or with picnic fare, grilled chicken, or Mediterranean and Moroccan foods. Delicious.

Stolpman Love You Bunches

Sangiovese ($24)

I tend to really enjoy chillable reds during summer and fall, as they’re particularly thirst-quenching on a warm day.

Stolpman has been crafting this popular carbonic Sangiovese for years now — you may already be a fan — but if you haven’t tried this flirtatious red then you should definitely seek out a bottle. Bright red berry and violet aromas lead to crunchy berry and candied cherry flavors, while friendly tannins and a high-toned profile add to its energetic charm. Serve it chilled with a side of grilled pizza, barbecued pork, or a platter of charcuterie, and let the good times roll.

Scar of the Sea Méthode Ancestrale Rosé of Pinot Noir ($34)

If you’ve never had a wine made in the Méthode Ancestrale (aka Pétillant Natural) tradition — the oldest known method of making sparkling wine — now’s the time. This winemaking technique involves bottling wine partway through fermentation, which traps gas inside to create gentle carbonation. The resulting wines, like this one, are

slightly fizzy and low in alcohol with fresh fruit flavors — great for this time of year. Made by winemaker Mikey Giugni, this delightful bottling offers enticing notes of strawberry, citrus, and sea spray, with flavors of berries and cream that linger on the tongue. Super fun. Try it with cheese and charcuterie on a warm afternoon.

Trippers & Askers Root of the Wind Chardonnay ($54)

Trippers & Askers is a new wine label by friends Hayden Felice and Andrew Fitzgerald, who focus on single-vineyard, single-varietal wines from the Sta. Rita Hills AVA. Their debut “Root of the Wind” Chardonnay is sourced from the organically farmed Donnachadh Vineyard, a site characterized by cooling ocean influences and marine sedimentary soils. Lean and dry, it showcases citrus and green apple notes with a hefty backbone of minerality that’s super appealing. And because

the wine is high in acid and low in alcohol, it’s a natural choice for pairing with food, including cheese, chicken, sashimi, and light fish. Yes, please.

Future Perfect ‘Breakfast Wine’ Sauvignon Blanc ($35)

With its crisp acidity, tropical notes, and approachable price point, Sauvignon Blanc is a great choice for summertime sipping. Winemaker Sunny Doench Stricker, who handcrafts smalllot wines for her Future Perfect label, calls this Sauvignon Blanc her “Breakfast Wine,” so you can imagine this cheerful bottling is a crowd pleaser. Offering bright notes of passionfruit, green melon, and freshly cut grass, the palate shines with a lively, yet slightly rounded finish that’s likeable from start to finish. Enjoy it with brunch fare, as Stricker suggests, or with salad, poultry, oysters, and herb-forward dishes.

Book your next daytime brunch event with us!

We are event specialists and can host your full-service, daytime event (up to 40 people) any day of the week. For all the info, including larger groups and special accommodations, scan this code:

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Our venue can also accommodate larger groups up to 150 people in the evenings. We’ve got you covered!

Open Mon-Fri from 9am–2pm

Weekend Brunch from 9am-2pm

Summer flavors

WHITE PEACH SANGRIA

Discover the magic of a refreshing white peach sangria recipe that will enchant your taste buds and transport you to a sunkissed paradise. Perfect for backyard gatherings and warm summer nights, this tried-and-true cocktail recipe is guaranteed to impress your friends and become a staple at your next event.

PREP TIME: 10 minutes

CHILL TIME: 1 hour

TOTAL TIME: 1 hour 10 minutes

SERVINGS: 8

INGREDIENTS

3 peaches sliced and core removed

1 cup strawberries sliced

1 handful fresh mint leaves

1/2 cup peach schnapps or simple syrup

1 bottle white wine (Sauvignon Blanc or Pinot Grigio) Ice

INSTRUCTIONS

Wash and cut the peaches into slices with the core removed.

Rinse and wash the strawberries, cut off the green tops, and cut the strawberries into slices.

In a large pitcher add the peach slices, strawberry slices, simple syrup or peach schnapps, wine and mint. Set in the refrigerator for about 1 hour or longer (even overnight) to chill and soak the flavors together before ready to serve.

NOTES

The color of the peach sangria will darken the longer the fruit marinates in the liquid. This makes the white sangria more flavorful and colorful.

BAR REVIEW:

Dusk scores high

Moody Mexican-inspired interiors sets the tone for the well-crafted cocktails that are served with professional elegance. Dusk has it all. Taking its Baja roots seriously, (they have a second location in Cabo San Lucas) the back bar is stocked with bottles from small-batch agave distilleries, giving each cocktail a unique blend of flavors. The bar menu is serious too, from the fresh bluefin tuna tostada, served with chili adobo, lime, and cilantro mayo, to their daily ceviche with cucumber, lime, chile, and red onion. The oysters are served with Thai chile, lending the dish the perfect amount of kick.

Signature cocktails include “Smoke ’Em If You Got ’Em,” featuring Mezcal, ginger, honey, chili de arbol, lime, and smoked salt. And the “Blast Off” featuring Copalli rum, creme de banana, ube, thai coconut, and lime.

On a scale of 100, considering ambience, service, cocktail knowledge, presentation and flavors of both food and drink, Dusk scores a 92. Well worth the visit!—Bar Pros

Dusk Bar at the Drift Hotel, Santa Barbara. 524 State St. 855-721-2658. Open daily from 3 p.m. Bar

Pros are an independent group of retired professional bar tenders with one agenda: Spread the word about great places to cocktail!

Aron Ives

Wine+Dine

1. INTERMEZZO BY WINE CASK Grilled marinated Hanger Steak with fingerling potatoes, house chimichurri, roasted garlic and shallots. www.intermezzosb.com

2. LA PLAYA AZUL CAFE Shrimp Picado featuring Mexican white shrimp sauteed with onions, garlic, wine chile and cilantro. Pair it with a house margarita. www.laplay-azul.com

Photos by Ashley Othic for Intermezzo. Kim Reierson for Playa Azul.

3. HOLDREN’S STEAKHOUSE House lunch favorite beef burger topped with onion straws and bleu cheese. www.holdrens.com

4. BRASS BEAR UPTOWN Chicken Cordon Bleu with potato puree and spinach beurre blanc. www.brassbearbrewing.com

5. SCARLETT BEGONIA Weekend brunch Gin Fizz. scarlettbegonia.net

Photo credits: Shelly Vinson for Holdren’s. Ashley Hardin for Scarlett Begonia. Aron Ives for Brass Bear.

6. JANE—Firestone red onion rings served with spicy ranch dressing and balsamic glaze. www.janesb.com

7. OPAL RESTAURANT AND BAR—Fresh Salmon Soft Tacos served with flour tortillas, pico de gallo, shredded cabbage, guacamole and queso fresco cheese. www.opalrestaurantandbar.com

8. OLIO E LIMONE Ravioli di Zucca. Housemade pumpkin ravioli in creamy sage parmesan sauce. www.olioelimone.com

9. BOUCHON Mustard & Herb Crusted Ahi Tuna with roasted baby gold potatoes, chard broccolini, Cipollini onions and Meyer lemon-caper aioli. www.bouchonsantabarbara.com

10. LOCAL MONTECITO Green Gazpacho with melon, avocado, cucumber, Fresno chile. www.localmontecito.com

Shelly Vinson

Shelly Vinson

Photo by Kim Reierson

Photo by Kim Reierson

Photo by Kim Reierson

Sauvignon Blanc with a Ferrari finish!

by bob Wesley

The most expensive American wine currently sold is a Californian you’ve surely never heard of, have certainly never sampled, and assuredly never will. Shockingly, it ain’t even red.

“WTF,” you may think, as in “Way Too Flamboyant!” or perhaps some other profanity-free exasperated approximation thereof. Or not.

I’m talking about the 2019 Screaming Eagle Sauvignon Blanc from Napa. This monumental blanco can sell for as much as $5,500, which is invariably pricier than even their extraordinarily venerated Cabernet.

I’ve never even seen a bottle of this or had the opportunity to hold an empty in my porcine, trembling hands. Extreme rarity drives the market and entices collectors to pony up astronomical bucks to treat (and at the same time belittle) their associates, all at approximately $1,100 per glass.

Wine at this level is an aristocratic weapon utilized to decimate the egos of one’s frenemies. Possession is, after all, nine-tenths of the “awe.”

And speaking of driving, this white is worth more than my Mazda 3, even with all of the added options I received from the dealership, so theoretically I

could sell the vehicle, purchase a bottle and spend the rest of my days forced into hoofing it around Santa Barbara, eternally marveling at the memory of the supposed, elixir-styled, mind-bending palatal palpitations it (better have @#$%-ing ) prompted. Is the splurge legitimately rewarding? Oddly, haunting price tags and scarcity can sometimes cause an odd effect, in which the wine is never actually popped open and poured into stemware. Dry-aging a Wagyu steak into infinity eventually reaches an unfortunate nexus where disintegration overcomes delight, and the same is true of wine in the

end, deadening a sensual beverage meant to gratify receptors in our nostrils and on our lingual expanse.

Ultimately, is it worth the expenditure? Well, honestly, only if you possess a garage full of Ferraris at each of your villas in Aspen, Montecito and Bel-Air. Or if you’ve glommed onto somebody who resides in that unrealistic, one percenter realm. Meanwhile, I’d recommend a nice French Sancerre for about thirty bucks…

Bob Wesley is Santa Barbara-based wine writer and wine buying consultant. maisonbob@ aol.com